Preheat oven to 400 degrees F. In medium bowl, mix flour, sugar, and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a ball.

With fork, prick bottom and side of pastry in many places to prevent puffing during baking. Line piecrust with foil and fill with pie weights, dry beans, or uncooked rice. Bake piecrust 15 minutes; remove foil with weights and bake 5 minutes longer or until golden. Cool piecrust on wire rack. Turn oven control to 350 degrees F.

In large bowl, with wire whisk, beat pumpkin, remaining ingredients, and 1/2 teaspoon salt until well mixed. Pour pumpkin mixture into crust. Cover edge of crust with foil to prevent overbrowning. Bake pie 1 hour and 10 minutes or until knife inserted in center of pie comes out clean.

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